Sourdough Fried Mussels

Mark Goldberg from Park Restaurant in Cambridge demonstrates a very unique take on fried bar food. He coats steamed mussels in a very light sourdough batter and fries them until golden and crispy. These tempura-like fried mussels go really well with the horseradish dipping sauce — also demonstrated by Mark in the video.

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<a href="http://how2heroes.com/videos/profiles/about-mark-goldberg">Mark Goldberg</a> from <a href="http://www.parkcambridge.com/">Park Restaurant</a> in Cambridge demonstrates a very unique take on fried bar food. He coats steamed mussels in a very light sourdough batter and fries them until golden and crispy. These tempura-like fried mussels go really well with the horseradish dipping sauce &mdash; also demonstrated by Mark in the video.</p>

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mussels

Mark Goldberg from Park Restaurant in Cambridge demonstrates a very unique take on fried bar food. He coats steamed mussels in a very light sourdough batter and fries them until golden and crispy. These tempura-like fried mussels go really well with the horseradish dipping sauce — also demonstrated by Mark in the video.

Mark Goldberg

Mark Goldberg is the chef at Park in Cambridge's historic Harvard Square. The farm-to-table-locally-grown movement isn't just a trend to Mark. Not only does he insist upon the freshest ingredients for his diners, but he is actively involved in The Food Project whose mission is "to grow a thoughtful and productive community of youth and adults from diverse backgrounds who work together to build a sustainable food system." Giving back to the community is the trend followed by this chef.

Mark Goldberg from Park Restaurant in Cambridge demonstrates a very unique take on fried bar food. He coats steamed mussels in a very light sourdough batter and fries them until golden and crispy. These tempura-like fried mussels go really well with the horseradish dipping sauce — also demonstrated by Mark in the video.